As she wrote in The New York Times
, “The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you're vegetarian or vegan, try it with grains; it's especially nice with red quinoa.”
Advance preparation: Roasted beets will keep for 3 or 4 days in the refrigerator. The salsa can be made a day ahead.
For the beets
Peel the beets, quarter them, and drizzle with olive oil. Wrap in foil or parchment and roast on a pan at 350-375 degrees F just until they're tender through (30 to 90 minutes, depending on size and age).
For the salsa
3 medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than 1/4 inch) (about 1 cup very small dice)
2 to 3 serrano or jalapeño chiles, minced
1/4 cup chopped cilantro (more to taste)
Salt to taste
2 tablespoons fresh lime juice (more to taste)
2 tablespoons minced shallot or chives (optional)
1/2 small tart apple, cored and cut in very small dice (smaller than 1/4 inch)
2 tablespoons extra virgin olive oil
For the fish
Salt and freshly ground pepper
Juice of 1 lime
- Combine all of the ingredients for the salsa in a medium bowl. Stir together, taste and adjust salt. Set aside for 30 minutes or longer.
- Preheat the oven to 400 degrees. Season the fish with salt and pepper. Heat a heavy ovenproof skillet over high heat and add the oil. Tilt the pan to film the bottom. Add the fish fillets and cook for 1 minute, or until you can easily slide a spatula underneath and turn the fish over (you may have to do this in two batches so that you don't crowd the fish).
- Turn the fish over and place in the oven for 5 to 10 minutes, depending on the thickness of the fillet (5 minutes per 1/2 inch thickness), until the fish is opaque and can be pulled apart with the tines of a fork. Remove from the heat and transfer to plates or a platter. Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.
Nutritional information per serving: 256 calories; 11 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 65 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 141 milligrams sodium (does not include salt to taste); 28 grams protein